Parsnip and Rutabaga Mash

Cooking Label
Prep Time
15 Minutes
Makes About 4 Cups
• 2 Tbsp Pasolivo Cucina Olive Oil
• 1 cup onion, chopped
• 1 tsp Pasolivo Kosher Flake Sea Salt
• 1 lb parsnips, peeled and sliced to 1/2 inch slices
• 1 lb rutabaga, peeled and chopped to 1/2 inch cubes
• 3 cups vegetable broth
• 2 tsp Pasolivo Herbes de Provence
• Additional salt and freshly ground pepper to taste
Warm Pasolivo Cucina Olive Oil over medium heat. Add onion and Pasolivo Kosher Flake Sea Salt. Saute until onion is translucent, about 3-4 minutes. Stir in parsnips, rutabaga, Pasolivo Herbes de Provence, and vegetable broth. Bring to a boil, then reduce heat to a simmer and cook for 20 minutes, until vegetables are tender. Remove vegetables from pan with slotted spoon. Place in a bowl and blend with an immersion blender (a regular blender or food processor can be used instead), adding broth from the pan until you get your desired consistency. Add Pasolivo Kosher Flake Sea Salt and pepper to taste. Keep remaining broth to use in another way. Serve immediately.

Looking for a healthy substitution for creamy mashed potatoes?  Look no further.  Enjoy the health of parsnips and rutabagas and the nutrients and polyphenols of Cucina Olive Oil.

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